Evaluation of long-heating kinetic process of edible oils using ATR–FTIR and chemometrics tools
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Long thermal oxidative kinetic and stability of four different edible oils (colza, corn, frying, sunflower) from various brands were surveyed with the use of attenuated total reflectance–Fourier transform infrared spectroscopy (ATR–FTIR) combined with multivariate curve resolution-alternative least square (MCR-ALS). Sampling from the heated oils (at 170 °C) was performed each 3 h during a 36-h period. Changes in the ATR–FTIR spectra of the oil samples in the range of 4000–550 cm−1 were followed as a function of heating time. MCR-ALS was utilized to resolve the concentration and spectral profiles of three detected kinetic components. Three variations in resolved concentration profiles were related to the thermal-deduction of triacylglycerol of unsaturated acid, appearance of hydroperoxides form of triacylglycerols and generation of secondary oxidation products. The kinetic profiles of these species were dependent on the type of oil. The proposed method can define a new way to monitor the oils’ quality.
KeywordsEdible oils Heating process Oxidative kinetic ATR–FTIR MCR-ALS
This work is a part of the thesis of M. Mahboubifar. This study was supported by Shiraz University of Medical Sciences, vice chancellor for research (the Grant number: 6585).
M. Mahboubifar did most of the work including collecting the data and running software. B. Hemmateenejad supervised the work and prepared the final edited version of the manuscript. K. Javidnia was the co-supervisor of the work. S. Yousefinad did parts of data analysis and prepared the initial version of the manuscript.
Compliance with ethical standards
Conflict of interest
The authors have nothing to disclose.
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